Oyster Mushroom Recipes

So you’ve grown your mushrooms, but what are you going to cook with them? Here are 5 simple ideas for inspiration, and some links to more Oyster mushroom recipes at the bottom of the page:

1) Mushrooms on Toast

One of the simplest yet best ways to enjoy your mushrooms!

200g Oyster mushrooms

A couple slices of good bread

Butter and/or Olive oil

Salt & pepper

Slice your mushrooms to whatever size you want or just pull them apart into chunks in your hands. Heat a frying pan up to get it hot, drop a good knob of butter in and a tablespoon of olive oil and add the mushrooms. Season with a grind of salt and pepper and stir frequently for around 5 – 10 minutes. Get your bread toasted and buttered and when the mushrooms are golden around the edges, slide them out of the pan and onto the toast on your plate. For a nice variation on this, you could add a little cream and fresh parsley towards the end, or try cooking them in sesame oil instead of butter.

2) Oyster Mushroom Stroganoff

This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread, but can be added to tagliatelle to turn it into a pretty special creamy mushroom pasta too.

1) Heat the oil and butter in a wide saucepan and fry the onion and garlic gently for 7 minutes until soft and translucent. 2) Chop both types of mushrooms into decent sized chunks and add to the pan, turning the heat up to medium-high. After about 5 mins, when they begin to colour, add the Paprika and stir well, then add the flour and stir to coat the mushrooms. 3) Add the wine and stir well, deglazing the pan as you go to get all the flavours mixed in. Allow to boil for a minute or two, then add the stock and boil down for around 5 minutes until it begins to thicken. 4) Spoon in the double cream, mix well, allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread, or tagliatelle pasta.

3) Thai Mushroom Soup

A remarkably simple, yet rewarding dish. You could use Thai green curry paste if you can’t lay your hands on some of the spices.

200g fresh Oyster Mushrooms

2-3 fresh chilies cut and smashed (use less if preferred)

3 kaffir lime leaves

2 stalks lemon grass cut into 5cms bits and smashed

2 cups water or vegetable stock

1 cup coconut milk

200g spinach or spring greens

3 tablespoons lime juice

3 tablespoons light soy sauce

handful of fresh coriander

Cut the mushrooms into smallish chunks. Bring the water/stock to the boil and add the lime leaves and crushed lemon grass. Simmer for 5 minutes, then add the chillies, coconut milk, the mushrooms and the greens. Simmer for another 5 minutes until the mushrooms are soft, turn off the heat and add the lime juice, soy sauce and coriander. Serve the fragrant steaming broth into deep bowls and enjoy. If you like your soup a bit thicker of more filling you could also add noodles toward the last 5 minutes of cooking.

4) Mushroom Stir Fry

Quick, healthy & delicious – a Chinese inspired mushroom stir fry:

200g Oyster Mushrooms

150g egg noodles

3 tablespoons toasted sesame oil

A clove or two of garlic, crushed or chopped

1 teaspoon freshly grated ginger

300g Veg (Cabbage, Broccoli, Green Beans, Spring Greens etc)

4 tablespoons soy sauce

4 tablespoons water

Bean sprouts (optional)

Sesame seeds (optional)

Slice of lemon

Slice up your mushrooms and veg in advance. Cook the noodles in a pan of boiling water for the length of time instructed on the packet (usually around 4 mins). Drain and put to one side. Heat a wok or large frying pan on a high heat until it begins to smoke then add the toasted sesame oil. When hot, add your garlic and ginger and stir continuously for 30 seconds before throwing in the mushrooms and continuing to stir-fry. After around 3-4 minutes your mushrooms should be starting to brown so add the veg and continue to stir fry for another 4-5 minutes until cooked through but still a little crunchy. Next, mix up the soy sauce and water in a cup and add it into the wok, followed by the cooked noodles, bean sprouts and sesame seeds (if using). Stir quickly before the liquid all evaporates and after 1 minute or so take it off the heat and squeeze the lemon in. Serve and enjoy!

1) Pour 250ml of hot water over your dried mushrooms in a bowl and allow to soak for 15 mins. Drain, adding the liquid to your stock, and cut the mushrooms up. 2) Heat a heavy saucepan on a medium-high heat, add 2 tablespoons of olive oil and 1 of butter and fry the mushrooms in batches, so as not to overcrowd the pan, removing them and setting aside on a plate when brown at the edges. 3) Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minutes until soft, add the garlic and cook for 2 minutes. 4) Add the wine and boil down for 2 minutes to a glaze, then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender. 5) Puree the mixture in a blender, leaving just the odd chunk or two of mushroom intact. Return to pan, add the cream and simmer for 5 minutes before seasoning and sprinkling the chives or chopped parsley in. Enjoy